Creamy Zucchini Casserole

6 Tbls Margarine or butter

1 small onion, diced

3 medium zucchini (about 10 ozs each) cut into ¼ inch thick slices

2 medium carrots, peeled and shredded

1 can (10 ¾ ozs ) cream of chicken soup

½ cup sour cream

1 bag (8 ozs) herb seasoned stuffing mix, coarsely crushed

Preheat oven to 350F. Grease 13" by 9" glass baking dish

In 12 inch skillet, melt margarine over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally. Add zucchini and carrots and cook until zucchini is tender, about 8 minutes.

Remove skillet from heat; stir in undiluted cream of chicken soup and sour cream until evenly mixed.

Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top, then remaining stuffing mix. Bake 25 to 30 minutes until hot and bubbly. Makes 16 accompaniment servings.